OYSTER STEW

Recipe courtesy of Robb Walsh
Texas Eats – The New Lone Star Heritage Cookbook

In Texas, oyster stew is a bowl of oysters with a little milk, not a bowl of milk with a couple of oysters.

SERVES 1
•    1 pint shucked oysters and their liquor
•    1h cup water
•    1h teaspoon sea salt
•    1/2 teaspoon black pepper
•    Pinch of cayenne pepper
•    1h cup milk or half-and-half
•    2 tablespoons unsalted butter, cut into pieces, plus I pat
•    Tabasco sauce, for serving
•    Soda crackers, for serving  

Pour the oysters and their liquor and the water into a small pot. Season with the salt, black pepper, and cayenne pepper. Place over medium heat and bring almost to a boil. Lower the heat to a simmer and cook until the edges of the oysters curl. Add the milk and heat until steaming hot. Do not allow to boil. Stir in the 2 tablespoons butter.

Pour the stew into a soup bowl and top with the butter pat. Enjoy piping hot. Season with Tabasco. As you eat the stew, crumble soda crackers into the bowl.

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